Fasolea boabe este bogata in proteine, fibre si carbohidrati cu ardere lenta si ar trebui sa fie nelipsita dintr-o dieta vegana. De asemenea contine o cantitate importanta de minerale si vitamine. Ajuta la scaderea colesterolului  si deci a riscului bolilor de inima. Gazul provocat de fasole se datoreaza cantitatii mari de fibre, printre care cele
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Mierea si zaharul brut Mierea si polenul sunt produse de catre albine si reprezinta hrana acestora. Mierea este produsa de albine din nectarul florilor printr-un proces de regurgitare si evaporare. Polenul florilor se lipeste pe piciorusele albinelor atunci cand acestea culeg nectar. Pentru mai multe informatii privind acest proces vezi aici. Dieta vegana nu foloseste
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8 medium potatoes 8 large carrots 1 celery root 2 parsnips 1 large can peas, drained 20-25 gherkins 2-3 pickled red bell peppers (optional) mustard, salt, pepper, to taste vegan mayonnaise (see recipe here) Cook the vegetables, whole, in water with a pinch of salt (this water can be use as vegetable broth). Allow to cool a little bit. Cut the vegetables
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100 g flour 100 ml warm water 1 teaspoon yeast 2 tablespoons raw sugar 1 teaspoon vanilla essence raisins (optional) Oil for frying Mix all the ingredients well. Place the dough into a greased bowl, and cover. Set in a warm place to rise for about half an hour. Heat the oil in a  deep pan.
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For the dough: 450 g flour 80 ml ​​sunflower oil 180-200 ml  cold water salt Mix all ingredients without kneading. Refrigerate for about an hour. For the filling: 300 g lentils yellow/green/brown (not red lentils!!) 5 spring onions, finely chopped 5 (green) garlic, finely chopped 250 g mushrooms, finely chopped 2 slices of bread soaked
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1/2 kg flour 125 g margarine 1 cup soy milk 125 g raw sugar 15 g dry yeast ( 40 g fresh yeast ) 1 tsp. vanilla essence zest of an orange / lemon (optional ) saffron / a pinch turmeric (optional, for the color) Mix the saffron/turmeric with the soymilk. Mix together the flour, yeast, sugar and margarine. Add the vanilla essence, soy milk, orange/lemon zest
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For 2-3 servings: 500 g ​​mushrooms, quartered 2 tablespoons oil, preferably olive oil but not cold pressed 3-4 cloves of garlic, mashed parsley, finely chopped 1-2 cm fresh ginger, grated  (optional) salt and pepper, to taste Fry the  mushrooms for approx. 6-7 minutes, stirring occasionally until the moisture evaporate. Add the rest of the ingredients and continue cooking for another 2-3 minutes. Serve
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For 3-4 servings: 1 kg mushrooms, chopped 4 large onions, finely sliced 4 sweet peppers, finely sliced 1/2 kg fresh tomatoes,peeled and finely chopped/ 1 can (400g) diced tomatoes 1 bunch parsley, finely chopped 2-3 bay leaves 2 tablespoons oil salt and pepper, to taste Stir fry the onions in oil until soft. Add the ​​peppers, the ​​mushrooms and the bay leaves. Cook for approx.
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For 2-3 servings: 250 g rice 1 carrot 1 onion 1 leek 100 g green beans 100 g of peas broccoli 3 cm ginger, rasped (or 2 teaspoons  ginger powder ) 2 tsp coriander powder 4-5  garlic cloves, diced chilli (optional) 2-3 tablespoons soy sauce 2 tablespoons oil salt and pepper peanut sauce Cook the rice and leave
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For 2-3 servings: 500 g mushrooms, cut in 4​​ 1 onion, chopped 4 tablespoons of flour 2 tablespoons oil salt and pepper Cook de mushrooms in 750 ml water, together with the onion, for approx. 10 minutes. Heat the oil in a saucepan, stir fry the flour till golden brown then add, little by little (with a ladle), the hot cookwater from the
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